Meanwhile, mix the paste in with the peanut butter, coriander, nutmeg and tamarind sauce and set aside
Heat the coconut oil in a saute pan and cook the shallot and cumin seeds for about 5 mins (or until softened)
Add the paste mix to the pan and stir until fully incorporated
Pour in the vegan fish sauce and soy sauce to the pan and fry off until the liquid is evaporated
Slowly stir the coconut milk into the pan and mix it as you do
Stir in the aubergine and the stock. Bring to the boil before reducing the heat and simmering for about 20 minutes, or until the aubergine is soft and the sauce has thickened. If you like your Massaman Curry to be more liquidy you can always add more coconut milk or plant-based milk to thin it out before serving
Whilst the aubergine is cooking, cook your rice according to packet instructions
Stir in the baked tofu and cook through for another few minutes before serving inside a big bowl with the rice served on the side